Lentil & Mushroom Ragù

I don’t take the inaugural post of a new year lightly — it’s a big deal to be the recipe that opens l’anno nuovo — and thus gave this one careful thought. What are you readers looking to make and eat in January 2024? After all, it’s a month in which we’re still recovering from holiday indulgences, some of us have resolved to eat more healthfully, and a few of us are even partaking in the dairy-and-meat-free jumpstart that is Vegan January. In short — many considerations were made when deciding which recipe would kick off my 10th (!!!) year of blogging, all of which led me straight to this Lentil & Mushroom Ragù.

First things first: I recognize that purists may be raising an eyebrow at the use of the word ragù in today’s recipe, but hear me out! This may not be a traditional ragù, but it certainly shares some key elements. It starts with a soffritto, or a trinity of carrot, celery, and onion; there’s wine, and crushed tomatoes. The big difference? The beef, pork, and veal in your classic ragù are swapped out for the aforementioned mushrooms and lentils, making for a delightfully robust (plant-based) ragù. Our meat-substitutes bestow depth and substance upon the sauce, not to mention lots of protein in their own right. Fragrant garlic, hearty red wine, and a dollop of intense tomato paste mingle with the tomatoes — which bubble and caramelize around the edges of the pan, swoon — to create creating a rich background for our savory, meaty mushrooms and lentils to shine against. All in all, it’s a dish that pulls off a nearly impossible feat: it’s virtuous and nutritious, yet still cozy, flavorful, and craveable. What’s more, it manages to please carnivores, vegetarians, and vegans alike. It fills you up without weighing you down, and is just the thing for a month where we’re trying to feel good about what we eat.

Pasta-fiend that I am, I prefer to eat this ragù over a short cut like rigatoni, whose tube-like shape captures the mushrooms and lentils (delightful). But don’t let me tell you what to do: know that our January ragù is equally delicious over polenta, rice, or even over thick slabs of toast to mop up every last drop.

Are there certain recipes/sorts of posts you’re looking to see on the blog in the New Year? I want to know all about it! Send me an email at pancakesbiscottiblog@gmail.com if you’re so inclined.

A couple of notes: Feel free to use dried lentils (soaked and cooked) instead of the canned lentils here. This ragù will serve about 6 when served over 1lb (448gr) pasta. If you’re a garlic lover, feel free to mince and chop your garlic (I’d say about 1 clove) instead of leaving them whole. If you want a vegan recipe, serve this without the Parmesan grated over the top.

Looking for other vegan recipes? Click here.
Looking for other lentil-centric recipes? Click here.

LENTIL MUSHROOM RAGÙ

Serves 4-6.

Ingredients:
2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 small yellow onion, peeled and chopped
1 carrot, peeled and chopped
1 stick of celery, chopped
14 ounces (400 grams) sliced brown mushrooms
3/4 cup (180mL) red wine
2 tablespoons tomato paste
3 cups (700 grams) crushed tomatoes (passata if you’re in Italy)
2 cups (380 grams) lentils, drained and rinsed

Pasta, polenta, or rice for serving
Parmesan cheese for serving (if not going the vegan route)

Directions:
1.) Heat the olive oil in a large skillet over medium heat. Add the garlic, and cook until fragrant. Add the onion, carrot, and celery and cook until soft and translucent, seasoning with a little salt.

2.) Next, add the mushrooms and cook until the liquid they release has evaporated — this will take a couple of minutes, as mushrooms contain a lot of water (in other words, don’t be alarmed). Pour in the wine, turn up the heat, and let it evaporate completely. Stir in the tomato paste and stir well for about 1 minute. Season the mushrooms with a little more salt and pepper.

3.) Stir in the lentils, and then add the crushed tomatoes. Bring the sauce to a bubble, and then to a simmer. Let the sauce cook until the tomatoes have thickened (I kept mine cooking for about 30 or so minutes). Fish out the garlic cloves if you want. Season your lentil and mushroom ragù to taste again with salt and pepper, as needed, and serve over pasta, polenta, or rice.